NATIONAL™ 465 - 06863108
NATIONAL™ 465 - 06863108 modified food starch is derived from waxy maize. It is a highly versatile starch characterized by excellent cold temperature storage stability and a smooth, creamy texture. It is recommended for use in high pH foods (such as cream products) as well as acid containing foods.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Confectionery
- Convenience Foods
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
- Starches & Thickeners
Other characteristics
- Brand
- NATIONAL
- End Uses
Dairy Desserts, Dairy Products, Dressings, Filling Applications, Gravies, Pies, Puddings, Ready Meals, Sauces, Soups
- Features
Creamy Texture, High Shear Resistance, Short Texture, Smooth Texture
- Functions
- Thickener, Viscosity Modifier
- Ingredient Name
- Modified Maize Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Note
- * Not present at level of quantification.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Maize Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Regulatory Data
- Source
- Waxy Maize
- United States Meets FCC (Food Chemical Codex) requirements. Labeling : Food Starch-Modified
- Meets FCC (Food Chemical Codex) requirements.
- Labeling
- Food Starch-Modified
- Canada CFDA Regulation
- B.16.100 Table XIII Labeling : Modified Corn Starch
- CFDA Regulation
- B.16.100 Table XIII
- Labeling
- Modified Corn Starch
- Storage Condition
NATIONAL™ 465 modified starch should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Benefits and Features
NATIONAL™ 465 modified starch will develop a smooth, short texture when it is fully cooked in an aqueous system.. It has good resistance to heat, acid, and shear conditions as well as excellent cold temperature storage stability that enables it to be used in many refrigerated and frozen foods.
- Packaging Information
NATIONAL™ 465 modified starch is packaged in multi ply kraft paper bags with a net weight of 50lbs.
- Microbiological Limits
Initial testing is done on a single composite sample against a limit of m. If result is above m, the three class sampling and acceptance below is used.. Where n = # of samples tested; c = maximum allowable number of results between m and M; m = upper target limit; M = maximum acceptable value.
- Food Ingredients Features
- Creamy Texture
- High Shear Resistance
- Short Texture
- Smooth Texture
- Food Ingredients Functions
- Thickener
- Viscosity Modifier
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- ISO 9001
- Kosher
- Food and Nutrition Applications
- Dairy Desserts
- Dairy Products
- Dressings
- Filling Applications
- Gravies
- Pies
- Puddings
- Ready Meals
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 13 | % | — |
| pH (20% w/w Slurry) | 4.8 - 6.7 | — | — |
| End Viscosity | 350 - 650 | MVU | CML-M105 |
Table 2 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Escherichia coli | Negative | — |
| Salmonella | Negative | /10g |
Table 3 of 4
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 355 | — |
| Calories From Fat | 0 | — |
| Total Fat * | max. 0.1 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 167 | mg/100g |
| Total Carbohydrates | 88.5 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars | 0 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 88.5 | g/100g |
| Protein | 0.1 | g/100g |
| Vitamin D | 0 | mcg/100g |
Table 4 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Through U.S.S. #100 Mesh | min. 95 | % |
| Through U.S.S. #200 Mesh | min. 85 | % |
